Banoffee Ice Cream Cake

It doesn’t get better than an ice cream cake, folks. This is decadent in every way. Secretly devour this on your own or share because you care. Either way, this cake’s recipe has been revealed and needs to be enjoyed pronto.
By Tania Cusack

Frozen Banoffee Ice Cream Cake.

It’s time you came out of cake the closet. I think you would like the caramel, banana and chocolate flavours in this easy to eat ice cream with the crunchy base. It’s based on a Banoffee Pie idea of course. Have you ever had Banoffee pie?. This is the frozen version.

I needed a gluten free dessert and I had bananas, it’s almost as simple as that. One of the other reasons I thought it might be good is because it’s one of those desserts you can almost entirely make ahead of the time you need it. Make it freeze it and use it any time in the next couple of weeks. When you unwrap it and put it on the cake platter dressed up in it’s caramel and bananas with dollops of whipped cream, it will still be as creamy and caramel y as it was the day you made it.

You could add Maltesers or any other kind of chocolate you like to dress it up, but on both of the days I made this all I had were those Bananas. I’d like to see it dressed up to the nines or even dressed up with Rasperries. That would be very cool but not quite Banoffee, I suppose.

I made it again yesterday, changing only the caramel sauce to a more simplified version. I’ll include the original burnt toffee caramel too just in case that suits you better. The lighter caramel is slightly sweeter but if you are scared of making toffee and bringing the sugar to a golden copper colour before adding the cream then this new version is for you.

You know I was hoping you might like to make this dessert for a get together or if you are in Australia then perhaps Australia Day. There is still a lot of Barbecue and grilling time ahead of us so there must be plenty of time for this Frozen Banoffee Ice Cream cake.

Empty the two cans of condensed milk into a casserole dish that will sit in a baking try ½ full of water. Cover the condensed milk with greaseproof paper and then foil and bake for 1 hour or till a light caramel colour ( you could also boil the tins for the same effect)

Cool in the fridge till very cold, or pop in the freezer till cold for those short on time

Meantime crush the cookies and cashews together ( doesn't matter if there are cashew pieces bigger than the biscuit crumbs, it just adds texture. Mix with the melted butter and press into the bottom of the springform tin.Chill

Beat the 600 ml of cream with the chilled caramelized condensed milk till light and thick. You should be able to spoon it up quite easily. Spoon it into the cake tin on top of the biscuit base, and pop into the freezer. I like to leave mine to set for an hour or two.

Mash the two ripe bananas and then add beat them in a mixer with the 250 / 8.5 floz of thickened cream until light and thick. Spread this banana mix over the top of your condensed milk ice cream ( do not be tempted to sweeten this) Flatten out by taping on the bench or using a small spatula

Put the Ice Cream cake into the freezer protected by a piece of foil. Freeze for up to two weeks or till needed.

To make the Caramel: Put the brown Sugar, salt and Cream into a saucepan and melt. Then let it come to the boil. Boil for about 30 seconds before adding the lemon juice. Put into a bowl or jar and chill . This is best made well before you need it so it is cold .

To Decorate

Whip the last cup of cream and put it into a plastic bag and snip off the corner

Run a knife around the edges of the cake and demold. Put onto a serving platter

Slice the banana . Pipe generous dots of whipped cream around the edges then spoon over the caramel sauce. Add bananas and grated chocolate.

The cake melts quickly once demolded so pop it bake into the freezer if you are prepare anything to go with it. It will be fine ona platter in the freezer even fully decorated. The left overs will also keep well. Just cover (or back in the cake tin)

After completing Culinary School in Sydney, Tania travelled the world working as a Chef in restaurants, doing catering and cooking on road for a travel company in Europe and the US. Once back at home, the birth of her son meant a change, and during his small years, she enjoyed jobs in wholesale food, buying Artisan food products, testing and recipe writing as sales and educational tools. Tania is now back to what she loves, working as an in house Chef for a large retailer, conducting Cooking Classes and writing recipes for her blog.